Seafood recipes
Caesar Shrimp
8 x wooden skewers
2 lb. (1kg) of 21-25 sized jumbo tiger shrimp, peeled and cleaned (approx 42-50 shrimp)


1/2 cup of parsley, chopped (125ml)
3 tbsp of chives, chopped (45ml)
Juice of 1 lemon
1 cup of store bought Caesar vinaigrette dressing (250ml)

Soak wooden skewers in cool water for one hour. Combine marinade ingredients in medium mixing bowl. Place shrimp in large sealable bag and pour in half of the marinade. Close bag and refrigerate for 30 minutes.

Let shrimp come to room temperature and thread 4 shrimps on each skewer. Preheat grill to 500ºF (250ºC) Lightly oil grill with grape seed oil or vegetable oil, to prevent sticking. Lightly season shrimp with salt and pepper. Place shrimp on grill and baste with reserved marinade. Turn after 2 minutes and baste again.

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